Scotch Shortbread I

Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This recipe uses rice flour.

By MB Guba
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.

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  • Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.

  • Preheat oven to 350 degrees F (180 degrees C).

  • Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.

Nutrition Facts

Per Serving:
123.5 calories; protein 1.3g 3% DV; carbohydrates 12.2g 4% DV; fat 7.8g 12% DV; cholesterol 20.3mg 7% DV; sodium 1.3mg. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

SCOTCHIE
Rating: 5 stars
01/25/2004
This recipe is the real deal. Light and airy and not overpoweringly sweet. It's not a Mallomar! If you bite into these you can see the actual layers in the cookie...simply and simply delicious. Perfect with that afternoon cup of tea. If a slighter sweetened variation is wanted try sprinkling a little sugar on the top of the cookies before baking. The bubbles on top of the cookie just lend to it's appeal this recipe isn't meant to be flat and square like a bar type cookie. Enjoy!!! Thanks for a fabulous addition. Read More
Helpful
(15)

Most helpful critical review

BETTYHOLT
Rating: 2 stars
11/04/2008
Drink 'Scotch' eat 'Scottish'. Did not care for this one sorry.. Read More
Helpful
(5)
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SCOTCHIE
Rating: 5 stars
01/25/2004
This recipe is the real deal. Light and airy and not overpoweringly sweet. It's not a Mallomar! If you bite into these you can see the actual layers in the cookie...simply and simply delicious. Perfect with that afternoon cup of tea. If a slighter sweetened variation is wanted try sprinkling a little sugar on the top of the cookies before baking. The bubbles on top of the cookie just lend to it's appeal this recipe isn't meant to be flat and square like a bar type cookie. Enjoy!!! Thanks for a fabulous addition. Read More
Helpful
(15)
heather
Rating: 4 stars
03/01/2005
i went to london and had these marks and spencer all butter shortbread cookies that i thought were the best. the back listed rice flour and pretty much everything listed in this recipe. these are good enough that i've made them about 2-3 times this past month. my dad likes them my mom will eat them because they aren't too sweet and i like them with tea. i sprinkle some sugar on top of some of them before baking since my sister thinks that they're bland. one mistake i've made was not kneading the dough enough and not chilling it long enough. i rolled the dough into cylinders and sliced 1/4 inch thick also i liked them better when baked longer than the 5 min listed in the recipe (about 15-20 min) Read More
Helpful
(11)
Leslie Rowlett
Rating: 5 stars
11/29/2010
This is truly the original Scottish shortbread! My nana was from Glasgow & she used rice flour in her shortbread. It adds the most heavenly texture to one of lifes' simpler pleasures. This is absolutely the best shortbread recipe out there. Read More
Helpful
(8)
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BETTYHOLT
Rating: 2 stars
11/04/2008
Drink 'Scotch' eat 'Scottish'. Did not care for this one sorry.. Read More
Helpful
(5)
LSmith
Rating: 5 stars
05/23/2009
I've been making this recipe for years. It's my favorite shortbread cookie. I will use salted butter if they need to stand by themselves but I almost always top them with something. Mmm try lemon curd it's lovely. I like to roll them out thick as much as 3/8" to simulate those beautiful artificial storebought cookies that my kids beg for. This is a delicious understated cookie that pairs well with anything. I'm not completely sure but I think that the rice flour adds delicacy to the cookie. I have made them with 2 1/3 c wheat flour and they don't seem quite as tender. Read More
Helpful
(3)
KYRYBRY
Rating: 5 stars
01/25/2004
Light and delicious thanks for sharing. Read More
Helpful
(3)
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KD HAMBOR
Rating: 5 stars
01/25/2004
Authentic light and airy. If you bite the cookies you can see the shortbread layers underneath. They are not too sweet but if that's what you're looking for try sprinkling a little sugar on top--thanks for a fabulous addition! Read More
Helpful
(3)
JDM
Rating: 4 stars
11/30/2006
The kids like them more than adults seem a bit "doughy" but I will keep playing with this recipe. Taste great!! Read More
Helpful
(2)
cakesrme
Rating: 5 stars
10/29/2002
A no star recipe because the cookies were not sweet and were crumbly and tasteless. Most of the cookies "bubbled" either on the top or on the bottom. This is a recipe that I will never make again. Read More
Helpful
(1)
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